After an exciting presentation on Color in the Kitchen from interior designer Eric Cohler at the Institute of Culinary Education on November 3rd, we were all treated to a delicious cooking demonstration from Top Chef alum Chef Ryan Scott. Try these recipes at home and they’ll soon be one of your fall favorites.
Butternut Squash Fritter Ingredients:
- 1 cup Butternut Squash, peeled, cleaned and cooked, cut into 2 to 3 inch chunks
- 1 cup Flour
- 1 Egg
- 1/2 cup Milk
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
Butternut Squash Puree Ingredients:
- 2 pounds of butternut squash
- 2 Tsp Orange flavored olive oil
- Salt and pepper to taste
- Zest of one orange
- 3 Tsp Honey
- 2 Tsp Butter, softened
- Pinch of cinnamon
Pomegranate Salsa Verde Ingredients:
- 1 Garlic clove
- 1 Handful capers, drained
- 1 Handful pomegranates
- 2 bunches Flat leaf parsley, finely chopped
- 1 bunch Basil, finely chopped
- 1 bunch Mint, finely chopped
- 1 Tsp Dijon mustard
- 3 Tsp Red wine vinegar
- 2 cups Extra virgin olive oil
- Salt and pepper
- In a blender, pulse garlic & capers into a rough paste. Add parsley, basil, mint, Dijon mustard and vinegar. While blender is running, slowly add olive oil and emulsify. Season with salt and pepper to taste. Adjust acidity if needed by adding more red wine vinegar.
- Preheat oven to 350 degrees F.
- Halve the squash and remove the seeds and strings. Rub the insides with olive oil, season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated oven for 30 – 40 minutes until the squash is fork tender.
- Remove the squash from the oven and let cool slightly.
- Scoop out the flesh and place in a food processor. Add the orange zest, honey and butter.
- Puree until smooth.
- Add a pinch of cinnamon.
- Pulse a few times to incorporate and then blend to desired consistency.
- In a large bowl, mix flour, baking powder and salt. In a separate bowl, beat egg, and add milk. Mix liquid and dry ingredients. In a large heavy bottomed pot, heat oil to 350 degrees F. Drop heaping tablespoons into fryer. Cook until fritters are golden brown, about 7 to 8 minutes.
- Drain fritters on a plate with a paper towel. When ready to serve, drizzle with salsa verde and crumble feta over top. Garnish with pomegranate seeds.